Italiano
The chef Fabiano Borea from the restaurant “Le Tre Vele” in Salerno shows his recipe : Spaghetti with scampi and split courgette.
Ingredients
150gr scampi
50gr courgettes
60gr spaghetti
50ml extra vergin olive oil
Salt, pepper, carrot, celery and shallot.
Method
At first, make the split courgette: Cook the courgettes with oil, thyme and shallot; then blend together. Cook the carapace together with a mixture of carrot, celery and shallot for 15 minutes. Take a water boiled pot and cook the spaghetti, then add them to the sauce and fresh scampi you get before. Use the split courgette as a basis for the dish, then place the spaghetti and the fresh scampi. Pour a little bit of oil on the top and serve.
